The Epicurious Cookbook (51 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
cook’s note:
If thick-cut
BACON
is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.
egg
burritos
burritos
Epicurious member and Maine resident
Jesse Wakeman
first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.
Jesse Wakeman
first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.
YIELD: MAKES 2 SERVINGS
1 tablespoon olive or canola oil
½ pound favorite loose or ground sausage
4 large eggs
2 tablespoons favorite salsa
1 cup coarsely grated sharp Cheddar cheese (about 4 ounces)
2 garlic cloves, minced
1 teaspoon cayenne (optional)
2 large flour tortillas, warmed
1.
In a medium nonstick skillet over moderate heat, heat ½ tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel–lined plate to drain.
In a medium nonstick skillet over moderate heat, heat ½ tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel–lined plate to drain.
2.
In a medium bowl, whisk together the eggs, salsa, ½ cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
In a medium bowl, whisk together the eggs, salsa, ½ cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
3.
Return the nonstick skillet to moderate heat and warm the remaining ½ tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
Return the nonstick skillet to moderate heat and warm the remaining ½ tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
4.
Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
I like to serve the egg-sausage mixture in a big bowl in the middle of the table, with warmed tortillas and cheese on the side, so that everyone can make his own. The art of burrito folding is a sort of rite of passage for my group of friends. You have to learn how to do it properly before you can eat this.
—Jesse Wakeman
eggs benedict
with hollandaise sauce
with hollandaise sauce
Eggs Benedict with a dash of Worcestershire sauce? Trust us—and Epicurious member
Gromney
—on this one: it lends a compelling touch to this brunch classic. To make this dish a touch healthier, substitute turkey bacon or smoked salmon and reach for whole-wheat English muffins instead of the plain old white.
Gromney
—on this one: it lends a compelling touch to this brunch classic. To make this dish a touch healthier, substitute turkey bacon or smoked salmon and reach for whole-wheat English muffins instead of the plain old white.
YIELD: MAKES 4 SERVINGS
FOR HOLLANDAISE SAUCE
4 large egg yolks
3 tablespoons lemon juice
¼ teaspoon salt
Dash of Worcestershire sauce
1 cup (2 sticks) unsalted butter, melted
FOR EGGS BENEDICT
8 slices Canadian bacon
2 teaspoons distilled white vinegar
8 large eggs
4 English muffins, split and toasted
MAKE HOLLANDAISE SAUCE
In a double boiler or a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water), whisk together the egg yolks, lemon juice, salt, and Worcestershire sauce for 1 minute. Gradually add the melted butter, whisking vigorously. Remove the pan from the heat and cover to keep warm.
MAKE EGGS BENEDICT
1.
Line 2 large plates with paper towels. In a medium skillet over moderate heat, cook the bacon until golden brown and beginning to crisp, 1 to 2 minutes per side. Transfer to a paper-towel–lined plate.
Line 2 large plates with paper towels. In a medium skillet over moderate heat, cook the bacon until golden brown and beginning to crisp, 1 to 2 minutes per side. Transfer to a paper-towel–lined plate.
2.
Add enough water to a large skillet to reach a depth of 1¼ inches. Add the vinegar and bring to a simmer over moderate heat. Crack the eggs 1 at a time and gently slip into the water. Cover and cook until the whites are just set and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and transfer to the other paper-towel–lined plate.
Add enough water to a large skillet to reach a depth of 1¼ inches. Add the vinegar and bring to a simmer over moderate heat. Crack the eggs 1 at a time and gently slip into the water. Cover and cook until the whites are just set and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and transfer to the other paper-towel–lined plate.
3.
Place 2 English muffin halves on each of 4 plates. Top each half with a slice of bacon and a poached egg. Drizzle with hollandaise sauce and serve immediately.
Place 2 English muffin halves on each of 4 plates. Top each half with a slice of bacon and a poached egg. Drizzle with hollandaise sauce and serve immediately.
dates
with goat cheese wrapped in prosciutto
with goat cheese wrapped in prosciutto
Plump Medjool dates stuffed with creamy herbed goat cheese and wrapped in fresh basil and crispy prosciutto make for seriously addictive eating. Plus, these salty-sweet bundles are quite possibly the easiest hors d’oeuvre you’ll ever make. Stuff and wrap the dates a couple of hours ahead, then arrange on a baking sheet, cover with plastic, and refrigerate until party time. When your guests arrive, pop the dates under the broiler and serve immediately.
YIELD: MAKES 8 APPETIZER SERVINGS
⅓ cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
Heat the broiler to low. Spoon 1 teaspoon cheese into each date. Wrap dates with a basil leaf, then a prosciutto strip, and secure with a toothpick. Broil until the cheese bubbles, about 3 minutes. Serve warm.
meatballs
with parsley and parmesan
with parsley and parmesan
Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d’oeuvres. Just add a dipping sauce, and they’ll be the hit of the party. If you’re counting calories, substitute ground turkey or chicken for the beef and bake them.
YIELD: MAKES ABOUT 44 MEATBALLS
4 large eggs
½ cup fresh bread crumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
¼ cup chopped fresh parsley leaves
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef
Olive oil, for frying
1.
Stir the eggs, bread crumbs, cheese, 3 tablespoons olive oil, the parsley, garlic, salt, and pepper in a large bowl to blend. Add the beef and mix thoroughly. Form the mixture into 1½-inch meatballs.
Stir the eggs, bread crumbs, cheese, 3 tablespoons olive oil, the parsley, garlic, salt, and pepper in a large bowl to blend. Add the beef and mix thoroughly. Form the mixture into 1½-inch meatballs.
2.
Pour enough oil into a heavy large skillet to coat the bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.
Pour enough oil into a heavy large skillet to coat the bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.
Quick Cucumber Pickles with Rye Bread and Cheese
quick cucumber pickles
with rye bread and cheese
with rye bread and cheese
The ultimate beer-hall food is also quite possibly one of our most versatile recipes. Arrange the pickles on a board with Gouda and a soft, dark loaf of rye from the bakery for a satisfying ploughman’s lunch. Whip up a batch to present in an attractive jar for a delectable edible gift that comes together in minutes. Or just serve alongside sandwiches in a buffet—the tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheeses, from Cheddar to goat.
YIELD: MAKES 6 HORS D’OEUVRE SERVINGS
2 English cucumbers
2 teaspoons kosher salt
½ cup cider vinegar
¼ cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6- to 8-ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)
1.
Cut the cucumbers crosswise into ⅛-inch-thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.
Cut the cucumbers crosswise into ⅛-inch-thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.
2.
Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.
Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.
3.
Slice the bread and serve with the pickles and the cheese.
Slice the bread and serve with the pickles and the cheese.
“This crisp and lively pickle is a favorite of my frequent dinner guests. The pickles are good with many types of cheeses and go well with barbecue, fried chicken dinners, and for potlucks. I make the pickles at least once a month.”
Dbolton, Kansas
do ahead:
The
PICKLES
can be made 2 to 4 hours ahead and chilled, covered.
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